Making bacon at home

Food - recipes, reviews, and discussion
Post Reply
Message
Author
Mike Maguire
GCC Member
GCC Member
Posts: 1542
Joined: April 27th, 2010, 4:35 pm
Location: University Place Wa.

Making bacon at home

#1 Post by Mike Maguire » June 26th, 2020, 1:28 pm

I would appreciate any thoughts or favorite recipes .

User avatar
Victor Hong
Posts: 17408
Joined: May 30th, 2009, 1:34 pm

Re: Making bacon at home

#2 Post by Victor Hong » June 27th, 2020, 4:43 am

I thought this was a revival of that NSFW sub-forum.
WineHunter.

User avatar
Paul Flynn
GCC Member
GCC Member
Posts: 365
Joined: January 27th, 2009, 2:17 pm

Re: Making bacon at home

#3 Post by Paul Flynn » June 27th, 2020, 6:50 am

I've been doing this for a couple of years because, once you've done it, you don't want store bought bacon again, at least my wife doesn't.

Cure your pork belly for a week in the fridge. Use prague powder #1, salt and any other seasonings you like. You can use pepper, sugar, brown sugar, anything you like. There are plenty of recipes online. I go pretty basic. Prague powder, salt, garlic salt, brown sugar, pepper. The amount of seasoning you use will be determined by the size of the pork belly. I have 3 gallon zip-lock bags. They hold a whole pork belly.

After it has spent a week in your fridge with the dry rub on, smoke it. Again, hickory, apple, whatever kind of wood you like. Experiment. We like hickory.

Smoke it at 225 for 2.5 hours. You don't need to "cook" it in the traditional sense. You're going to cook it on the stove top later.

Let it cool and then put it back in the fridge for a day.

Break out your slicer and have at it. Cut it however you like, thick or thin. We package the bacon into roughly 6 ounce seal-a-meal packages and store them in the freezer. We tend to cut off the ends and maybe some other imperfect parts and store them for use like salt pork. They can be used for anything from baked beans to lardons for beef bourguinon.

Good luck.
Paul

“I have to have the most expensive thing, not because it’s the most expensive but because it costs more”

Cordelia Chase

Herb Fisher
Posts: 3
Joined: January 14th, 2011, 4:54 pm

Re: Making bacon at home

#4 Post by Herb Fisher » June 27th, 2020, 7:28 am

Put aluminum foil on cookie sheet. Put bacon on aluminum foil. Bake at 400 degrees until its as crispy as you want. May have to flip one time. Best way I've found to cook bacon and no mess.

User avatar
Andrew Kotowski
GCC Member
GCC Member
Posts: 4930
Joined: February 7th, 2012, 1:42 pm
Location: Sammamish, WA

Re: Making bacon at home

#5 Post by Andrew Kotowski » June 28th, 2020, 6:18 am

Mike Maguire wrote:
June 26th, 2020, 1:28 pm
I would appreciate any thoughts or favorite recipes .
I just did this and it turned out well. Combined learnings from a few YouTube videos and then just went for it.

1) Ordered a pork belly from Tails and Trotters. Based in Portland and they'll ship to you (given WA state) for $25. Toss in some pork chops while you're at it, but be careful with the ribs.

2) Broke the belly down into two slabs for bacon, burn ends and then saved the skin for cracklins. Note: Belly needs to fit into a one quart bag.

3) Base recipe for the rub was 1 pt kosher salt to 1 pt sugar. I riffed a bit and added pepper to one and then molasses to the other. Drop it in a ZipLock bag and store for a week. There was a bunch of discussion in videos and online about adding prague salts - I went with the YouTube guy that said "I don't use curing salt because it's not going to be around long enough to worry about preserving." He was correct.

4) After a week, take the bacon out of the fridge, wash and wipe down, then smoke at 200-225 until an internal temp of 150.

5) I sliced mine thick, using a knife (rather than a slicer). Saved the last 3 slices' worth for lardons, rather than risk cutting my fingers off. Ended up using in a black-eyed peas dish.

Much, much easier than i would have expected.
A4BC1BC0-14E7-4F44-9552-3AEAA7F75C0B.jpeg
85967254-CB91-43E6-B957-D4FB00E90E16.jpeg
E27C8630-EA3A-442F-97F1-DEEA3B60585C.jpeg
508EEBBC-97F2-4E02-877F-BEA6E92BF030.jpeg
EC9B5D2C-71FC-4A89-89CC-6DCA3D429893.jpeg
You can find me at the grill, but you’ll need to figure out the URL yourself! @akgrill

Mike Maguire
GCC Member
GCC Member
Posts: 1542
Joined: April 27th, 2010, 4:35 pm
Location: University Place Wa.

Re: Making bacon at home

#6 Post by Mike Maguire » June 28th, 2020, 6:57 am

Thanks everybody for your thoughts, Andrew , those look great and I like the idea of no pink salt.

User avatar
Paul Flynn
GCC Member
GCC Member
Posts: 365
Joined: January 27th, 2009, 2:17 pm

Re: Making bacon at home

#7 Post by Paul Flynn » June 28th, 2020, 12:48 pm

FWIW, prague powder #2 has nitrates. Prague powder #1 does not.
Paul

“I have to have the most expensive thing, not because it’s the most expensive but because it costs more”

Cordelia Chase

User avatar
ERPark
Posts: 3443
Joined: March 7th, 2015, 6:48 am

Re: Making bacon at home

#8 Post by ERPark » June 28th, 2020, 4:35 pm

I’ve never used anything but sugar, salt and pepper. And I use several X more sugar than salt. If your first batch is too salty, you can use it as a guanciale/pancetta substitute in carbonara or other dishes calling for salty pork.

Make sure you flip the bag(s) over daily to get even coverage from the rub. I also prefer to put it back into the fridge for 24 hours, after curing is done and the pork belly has then been rinsed multiple times with cold water. The “pellicle” that develops as the belly dries in the fridge is supposed to be more receptive to absorbing the smoke flavoring.

As mentioned by several folks, you’ll never want to go back to store bought bacon again.
GEN3

Bdklein
GCC Member
GCC Member
Posts: 5468
Joined: November 10th, 2013, 1:16 pm

Re: Making bacon at home

#9 Post by Bdklein » June 28th, 2020, 6:23 pm

Mike Maguire wrote:
June 26th, 2020, 1:28 pm
I would appreciate any thoughts or favorite recipes .
Cooking bacon or turning pork into bacon?
Bruce Klein

Mike Maguire
GCC Member
GCC Member
Posts: 1542
Joined: April 27th, 2010, 4:35 pm
Location: University Place Wa.

Re: Making bacon at home

#10 Post by Mike Maguire » June 29th, 2020, 6:06 am

Bdklein wrote:
June 28th, 2020, 6:23 pm
Mike Maguire wrote:
June 26th, 2020, 1:28 pm
I would appreciate any thoughts or favorite recipes .
Cooking bacon or turning pork into bacon?
Pork into bacon

Christine Huang
Posts: 302
Joined: August 31st, 2009, 9:54 am
Location: NY

Re: Making bacon at home

#11 Post by Christine Huang » June 29th, 2020, 7:52 am

Good advice above. I’ve been making it for a few years now and we haven’t bought bacon since then. We like it with the skin on. I buy the whole slab and cure it in turkey brining bags or 2.5 gallon Ziplocks you can order online. Put them on a cookie sheet to catch any leaks and for ease of transport. Flip every day to redistribute cure. The ends will be saltier and smokier, so I save those for beans or greens.

Chill the bacon after smoking for cleaner slices. If you have a FoodSaver, divvy up the slices to the portion size of your liking and freeze.

Enjoy!

User avatar
Andrew Kotowski
GCC Member
GCC Member
Posts: 4930
Joined: February 7th, 2012, 1:42 pm
Location: Sammamish, WA

Re: Making bacon at home

#12 Post by Andrew Kotowski » June 29th, 2020, 7:58 am

Two points I’d echo from above - left out flipping the bags over, which is important and Christine’s point on temp when cutting is a great one as well. Exponentially easier than when it has warmed up.
You can find me at the grill, but you’ll need to figure out the URL yourself! @akgrill

Mike Maguire
GCC Member
GCC Member
Posts: 1542
Joined: April 27th, 2010, 4:35 pm
Location: University Place Wa.

Re: Making bacon at home

#13 Post by Mike Maguire » June 29th, 2020, 1:40 pm

Andrew Kotowski wrote:
June 29th, 2020, 7:58 am
Two points I’d echo from above - left out flipping the bags over, which is important and Christine’s point on temp when cutting is a great one as well. Exponentially easier than when it has warmed up.
I went with your recipe, and added maple syrup and bourbon!

CalebJoseph
Posts: 10
Joined: December 19th, 2018, 1:33 am

Re: Making bacon at home

#14 Post by CalebJoseph » June 29th, 2020, 2:30 pm

I do a batch about once a year and freeze it. Having a vacuum sealer is helpful both for the curing and the bagging up for freezing part. I use Rhulman's recipe most of the time and have had good luck so far. It only takes an hour or so on the smoker after it's cured (approx a week, flipped over daily). Pink curing salt is also essential for bacon, both for color and flavor, without it it's really just marinated pork belly, also delicious, but not the same thing. Another thing I've found it that rinsing it VERY well after the curing part is important, otherwise it can easily come out pretty salty.
https://ruhlman.com/2010/10/12/home-cured-bacon-2/

User avatar
Mattstolz
GCC Member
GCC Member
Posts: 1970
Joined: June 26th, 2017, 7:46 pm
Location: South Carolina

Re: Making bacon at home

#15 Post by Mattstolz » July 4th, 2020, 6:41 am

I've really liked the recipe from Amazingribs. It works every time and gives very tasty bacon. I have almost always used the maple recipe which turns out very good. I typically cut the pink salt a little though

https://amazingribs.com/tested-recipes/ ... bacon-home

Mike Maguire
GCC Member
GCC Member
Posts: 1542
Joined: April 27th, 2010, 4:35 pm
Location: University Place Wa.

Re: Making bacon at home

#16 Post by Mike Maguire » July 5th, 2020, 6:39 am

Smoking this morning, will report back

Mike Maguire
GCC Member
GCC Member
Posts: 1542
Joined: April 27th, 2010, 4:35 pm
Location: University Place Wa.

Re: Making bacon at home

#17 Post by Mike Maguire » July 5th, 2020, 7:24 am

Do you smoke fat side up or just flip half way thru?

User avatar
Mattstolz
GCC Member
GCC Member
Posts: 1970
Joined: June 26th, 2017, 7:46 pm
Location: South Carolina

Re: Making bacon at home

#18 Post by Mattstolz » July 5th, 2020, 11:29 am

Mike Maguire wrote:
July 5th, 2020, 7:24 am
Do you smoke fat side up or just flip half way thru?
the side that had the skin on it (I remove that) I normally keep up the whole time.

Mike Maguire
GCC Member
GCC Member
Posts: 1542
Joined: April 27th, 2010, 4:35 pm
Location: University Place Wa.

Re: Making bacon at home

#19 Post by Mike Maguire » July 5th, 2020, 11:58 am

Mattstolz wrote:
July 5th, 2020, 11:29 am
Mike Maguire wrote:
July 5th, 2020, 7:24 am
Do you smoke fat side up or just flip half way thru?
the side that had the skin on it (I remove that) I normally keep up the whole time.
Thanks Matt, that’s the way I was leaning [cheers.gif]

User avatar
Andrew Kotowski
GCC Member
GCC Member
Posts: 4930
Joined: February 7th, 2012, 1:42 pm
Location: Sammamish, WA

Re: Making bacon at home

#20 Post by Andrew Kotowski » July 5th, 2020, 2:34 pm

Mike Maguire wrote:
July 5th, 2020, 6:39 am
Smoking this morning, will report back
Get the bourbon out and do it! Just make sure you wash and wipe it before you put it on!
You can find me at the grill, but you’ll need to figure out the URL yourself! @akgrill

Mike Maguire
GCC Member
GCC Member
Posts: 1542
Joined: April 27th, 2010, 4:35 pm
Location: University Place Wa.

Re: Making bacon at home

#21 Post by Mike Maguire » July 5th, 2020, 3:51 pm

Andrew Kotowski wrote:
July 5th, 2020, 2:34 pm
Mike Maguire wrote:
July 5th, 2020, 6:39 am
Smoking this morning, will report back
Get the bourbon out and do it! Just make sure you wash and wipe it before you put it on!
Thanks AK, In the fridge chillin now, I cut a small piece off one of the ends, happy to say it wasn’t to salty. Breakfast with the grandkids tomorrow, the acid test!!

User avatar
Randy Bowman
GCC Member
GCC Member
Posts: 10286
Joined: January 27th, 2009, 2:23 pm
Location: Napa, CA

Re: Making bacon at home

#22 Post by Randy Bowman » July 5th, 2020, 7:37 pm

While I'm not the foodie with a desire to do all the work, I will say nothing is better than freshly made smoked meats without all the preservatives. I won half a pig one year and took it to a butcher who specializes in fresh smoked meats. Since the pig was free, his charges were more than reasonable. As a bacon fan, I couldn't believe how tasty it was. Twice the flavor of store bought and the flavor was better. The ham threw me for a loop. After tasting it I realized I'd never had a good ham in my life.
IN THE BUSINESS SHILL: An associate of a person selling goods, who pretends no association to the seller and assumes the air of an enthusiastic customer.

Mike Maguire
GCC Member
GCC Member
Posts: 1542
Joined: April 27th, 2010, 4:35 pm
Location: University Place Wa.

Re: Making bacon at home

#23 Post by Mike Maguire » July 6th, 2020, 7:26 pm

Mike Maguire wrote:
July 5th, 2020, 3:51 pm
Andrew Kotowski wrote:
July 5th, 2020, 2:34 pm
Mike Maguire wrote:
July 5th, 2020, 6:39 am
Smoking this morning, will report back
Get the bourbon out and do it! Just make sure you wash and wipe it before you put it on!
Thanks AK, In the fridge chillin now, I cut a small piece off one of the ends, happy to say it wasn’t to salty. Breakfast with the grandkids tomorrow, the acid test!!
Turned out great for a first timer.Just a touch salty,but overall very happy.A little less salt and a bit more sugar next time.Thanks again for all the help.

User avatar
Nick Christie
Posts: 195
Joined: November 20th, 2016, 1:37 pm
Location: Durham, NC

Re: Making bacon at home

#24 Post by Nick Christie » July 6th, 2020, 8:40 pm

Randy Bowman wrote:
July 5th, 2020, 7:37 pm
While I'm not the foodie with a desire to do all the work, I will say nothing is better than freshly made smoked meats without all the preservatives. I won half a pig one year and took it to a butcher who specializes in fresh smoked meats. Since the pig was free, his charges were more than reasonable. As a bacon fan, I couldn't believe how tasty it was. Twice the flavor of store bought and the flavor was better. The ham threw me for a loop. After tasting it I realized I'd never had a good ham in my life.
A good local butcher in this country is a special thing... In the Research Triangle Area, we really have a special one out in old mill town on the periphery called Saxaphaw which became a little place for craft beer and farm to table farms (i.e. that can sell to restaurants or foodies). The bacon, ham, pork chops, and other homemade cured rarities are an effing delight.

They do a special 'sirloin bacon' which I've never encountered elsewhere (particularly cut with very little fat from the belly and lots of meat) which is a) amazing and b) will utterly change your imagination with pastas and other things.

Christ, it's midnight and now I'm super hungry.

Milton Hudson
Posts: 1307
Joined: April 27th, 2010, 1:44 pm
Location: Mobile, AL US of A

Re: Making bacon at home

#25 Post by Milton Hudson » July 7th, 2020, 4:54 am

Nick Christie wrote:
July 6th, 2020, 8:40 pm
Randy Bowman wrote:
July 5th, 2020, 7:37 pm
While I'm not the foodie with a desire to do all the work, I will say nothing is better than freshly made smoked meats without all the preservatives. I won half a pig one year and took it to a butcher who specializes in fresh smoked meats. Since the pig was free, his charges were more than reasonable. As a bacon fan, I couldn't believe how tasty it was. Twice the flavor of store bought and the flavor was better. The ham threw me for a loop. After tasting it I realized I'd never had a good ham in my life.
A good local butcher in this country is a special thing... In the Research Triangle Area, we really have a special one out in old mill town on the periphery called Saxaphaw which became a little place for craft beer and farm to table farms (i.e. that can sell to restaurants or foodies). The bacon, ham, pork chops, and other homemade cured rarities are an effing delight.

They do a special 'sirloin bacon' which I've never encountered elsewhere (particularly cut with very little fat from the belly and lots of meat) which is a) amazing and b) will utterly change your imagination with pastas and other things.

Christ, it's midnight and now I'm super hungry.
Sirloin bacon would be called Canadian Bacon in the store. I would imagine his version lacking the water injection, nitrates, emulsifiers and stabilizers would be superior in every way. I'm trying to remember the old country slang for this product and the name escapes me.

User avatar
Nick Christie
Posts: 195
Joined: November 20th, 2016, 1:37 pm
Location: Durham, NC

Re: Making bacon at home

#26 Post by Nick Christie » July 7th, 2020, 3:16 pm

I suppose Canadian Bacon is the right analogy, Milton... but man, this stuff is soooo different from anything I've seen/tasted packaged as such :).

Although that's true for so much of totally fresh, unmessed with meat. Hard to believe what 'meat' has become in mass produced ways vs. what it is at the source.

Mike Maguire
GCC Member
GCC Member
Posts: 1542
Joined: April 27th, 2010, 4:35 pm
Location: University Place Wa.

Re: Making bacon at home

#27 Post by Mike Maguire » July 7th, 2020, 3:49 pm

Cottage bacon is also very tasty, cut from the shoulder.

Post Reply

Return to “Epicurean Exploits - Food and Recipes”